Apple Cider Mimosa – Thanksgiving Cocktail

Apple Cider Mimosa – Thanksgiving Cocktail

The Apple Cider Mimosa is our new Thanksgiving cocktail!  This year’s cocktail will satisfy most of your guests and allow you to get through this stressful time.  The Apple Cider mimosa is not only delicious, it also uses fresh apple cider.  I love a good seasonal cocktail.  I hope you do too!

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Homemade Hot Chocolate Mix

Homemade Hot Chocolate Mix

The past week the weather has been a little cold.  My son told me that he really wanted some hot chocolate to heat him up. I was too happy to oblige, as I love hot chocolate. I went to all of the stores around me and every single hot chocolate mix that I found, contained sugar and sucralose (an artificial sweetener). I don’t have any issue with people using artificial sweeteners, but my son and I both get an off taste from them. I can’t explain it, but it just does not taste right to us. So after a quick scan of three supermarket aisles, I decided that the commercial brands were out. Therefore, I had to make my own mix. Come to find out, making homemade hot chocolate is quite simple. Mix a few ingredients, add some hot water and boom. Homemade Hot Chocolate!  The homemade hot chocolate mix, is simple and delicious!

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Texas Brisket Wrapped in Butcher Paper

Texas Brisket Wrapped in Butcher Paper

I have been cooking a lot of brisket lately.  It is my favorite bbq meat.  I guess I am a Texan at heart.  However, I have been cooking a standard competition style brisket in order to perfect my craft.  But sometimes you just want to cook something different.  So I decided I should try a salt and pepper Texas Brisket Wrapped in Butcher Paper.  I developed a basic rub and cooked the Brisket over oak.  The traditional Texas smoking wood.

Texas brisket

Texas Brisket Wrapped in Butcher Paper

Add the rub ingredients into a bowl and mix.  Set aside.  Make sure to weigh the ingredients.  As you want equal parts salt and pepper by weight not volume.

The Rub

Mix 1/2 cup Worcestershire Sauce with 3 cups of water in a spray bottle.  Shake well.  Set aside.

Spritz

Trim the brisket removing most of the thick fat around the point.  Then trim the fat cap so that it is about 1/4 inch thick.

Trim the Brisket

Lightly dust the brisket with the rub.  Trust me a little goes a long ways.  Let the brisket sit out and come up in temperature while you get your smoker to 225 degrees.

Lightly Season

Once your smoker gets to 225 degrees add the brisket.

Add to the smoker

Spritz the brisket with the Worcestershire sauce mixture every 30-45 minutes.

Spritz

Once the brisket develops a nice dark bark it is time to wrap.  I found that this occurs somewhere in the 165-180 degree range.  This occurred about 8 hours into the cook.  It varies each and every time that I do it.  Basically you want a nice bark that has a nice dark color.  Something that screams eat me!

Eat Me

Wrap the brisket in about 6-8 feet of butcher paper.  Make sure that the paper is not coated or waxed.  You want to use clean butcher paper that is not treated in any way, shape or form.  I found a nice roll of butcher paper at Sam’s Club. You can pick this stuff up at most big box stores or restaurant supply stores.

Wrap and place on the smoker

Once the brisket is wrapped, place it back on the smoker until the brisket is probe tender.  Basically you can slide a skewer easily through the brisket without any resistance.  This occurred about 3-4 hours after I wrapped the brisket.

When the brisket is ready, remove it from the smoker.  You will see that the paper absorbed some moisture but most of the moisture is in the brisket.

Butcher paper brisket

Basically the paper absorbed the moisture that would have made the bark soggy.  The bark is amazing when you cook this way.

Texas Brisket sliced

Slice the flat against the grain and then turn to a 45 degree angle and slice the fatty portion.  Remember the fatty portion’s grain runs perpendicular to the flat portion’s grain.

Texas Brisket Fat Sliced

This was by far the best brisket that I have ever cooked.  It was tasty, tender and downright delicious.  Dana agreed and basically called all of my other briskets OK.  Thanks Dana.

best brisket

The salt and pepper created a nice bark, the Worcestershire spritz enhanced the beef flavor and kept the meat moist and the butcher paper kept the bark crisp while keeping in all of the moisture.  If you haven’t cooked a brisket like this you have to.

Texas Brisket Wrapped in Butcher Paper
Author: 
Recipe type: Brisket
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
The best way to cook a brisket. A Salt and Pepper based rub that is simple and produces the best brisket around! The brisket is then wrapped in butcher paper to keep the bark crisp while retaining all of the moisture while the brisket finishes cooking!
Ingredients
Texas Brisket
  • 1 packer brisket
  • ½ to 1 cup Salt and Pepper Brisket Rub (see recipe below)
  • 6-8 ft butcher paper
Salt and Pepper Brisket Rub
  • 50 grams Kosher Salt
  • 50 grams Coarse Black Pepper
  • 12 grams onion powder
  • 12 grams granulated garlic
  • 5 grams cayenne pepper
Instructions
  1. Add the rub ingredients into a bowl and mix. Set aside. Make sure to weigh the ingredients. As you want equal parts salt and pepper by weight not volume.
  2. Mix ½ cup Worcestershire Sauce with 3 cups of water in a spray bottle. Shake well. Set aside.
  3. Trim the brisket removing most of the thick fat around the point. Then trim the fat cap so that it is about ¼ inch thick.
  4. Lightly dust the brisket with the rub. Trust me a little goes a long ways. Let the brisket sit out and come up in temperature while you get your smoker to 225 degrees.
  5. Once your smoker gets to 225 degrees add the brisket.
  6. Spritz the brisket with the Worcestershire sauce mixture every 30-45 minutes.
  7. Once the brisket develops a nice dark bark it is time to wrap. I found that this occurs somewhere in the 165-180 degree range. This occurred about 8 hours into the cook. It varies each and every time that I do it. Basically you want a nice bark that has a nice dark color. Something that screams eat me!
  8. Wrap the brisket in about 6-8 feet of butcher paper. Make sure that the paper is not coated or waxed. You want to use clean butcher paper that is not treated in any way, shape or form. I found a nice roll of butcher paper at Sam's Club. You can pick this stuff up at most big box stores or restaurant supply stores.
  9. Once the brisket is wrapped, place it back on the smoker until the brisket is probe tender. Basically you can slide a skewer easily through the brisket without any resistance. This occurred about 3-4 hours after I wrapped the brisket.
  10. When the brisket is ready, remove it from the smoker. You will see that the paper absorbed some moisture but most of the moisture is in the brisket.
  11. Basically the paper absorbed the moisture that would have made the bark soggy. The bark is amazing when you cook this way.
  12. Slice the flat against the grain and then turn to a 45 degree angle and slice the fatty portion. Remember the fatty portion's grain runs perpendicular to the flat portion's grain.

 

 

 

National Hot Dog Day!

National Hot Dog Day!

Today is National Hot Dog Day!  Who knew that July 23rd, 2014 was National Hot Dog Day?  Well now that you know, you should go out and cook a hot dog.  Here are my best hot dog recipes.  There is no better day to try out one of these recipes.  I recommend the bacon wrapped cheese stuffed hot dog or the Ripper.  They are both amazing!

National Hot Dog Day!

Bacon Wrapped Cheese Stuffed Hot Dog

Cheese Stuffed Bacon Wrapped Hot Dog
Cheese Stuffed Bacon Wrapped Hot Dog

Coney Island Hot Dog

 

Coney Island Chili Dog
Nothing beats a great chili cheese dog!

 

South Western Hot Dog

Best hot dog ever, ok it is missing bacon but otherwise best hot dog ever!
Best hot dog ever, ok it is missing bacon but otherwise best hot dog ever!

Homemade Hot Dog Buns

Homemade Hot Dog Buns.  Nothing says do it yourself like making your own buns!
Homemade Hot Dog Buns. Nothing says do it yourself like making your own buns!

The Ripper – Deep Fried Hot Dog

Rippers with Mustard Slaw
Rippers with Mustard Slaw

I love hot dogs and I hope that you get a chance to try these.  They are awesome!

Happy Father’s Day!

Happy Father’s Day!

Happy Father’s Day to all of the Fathers out there.  Especially my Father Don and my Father-in-Law Bill.  You guys are the best! Thanks for everything, especially helping out with Rex Barbecue.

I thought the best post for today would be my favorite grilling recipes.  Nothing says Father’s Day like grilling with a beer in hand.  So I hand picked my favorite Father’s Day Recipes to share on this the day of Dads.

Grilled Lobster

lobster

There is nothing more luxurious than eating lobster.  There is also nothing cooler than having a beer and grilling one over an open flame.  Make this Father’s Day the best with a nice grilled lobster.

Barbecue Ribs on a Gas Grill

Ready to eat

I know that most people in America have a gas grill.  Therefore, this recipe is perfect for just about everyone.  You get the flavor of smoke with the ease of gas.  Set it and forget it while you throw back a couple of cold ones.  Basically the best recipe you can make on Father’s Day!

The Ultimate Burger

The Ultimate Burger

If you are going to cook a burger, it should be the best burger out there.  With a simple meat grinder you can create the best burger out there.  This burger plain a roll will kick the crap out of just about any burger out there.  You should celebrate Dad with the best freaking burger out there!

Grilled Potato Planks

Potato Planks

Every meal needs a nice side.  This side is grilled and super tasty. Plus, it works as a side for just about any dinner entree.

Grilled Peaches

Grilled peaches topped with ice cream

You have spent all day outside, why go inside now for dessert?  Yep, grilled peaches!  Need I say more.  These things are awesome, delicious and cooked outside.

Grilled Vodka Lemonade Spritzer

Grilled Vodka Lemonade Spritzer

I know that beer and grilling go together very well.  However, I made a killer grilled cocktail that could change that.  This grilled vodka lemonade is fantastic.  It is a must try!

These are a few of my favorite grilled recipes.  However, there are many more here.

Also if you may have forgotten a gift for Dad, check out my list of gifts for Dad here.  While there are links to purchase these online, most are available at your favorite big box retailer.

Once again a big thank you to all of the Dad’s out there.

Father’s Day Gift Guide

Father’s Day Gift Guide

I get a lot of questions regarding the best grilling tools and gift suggestions.  Coming up this weekend is Father’s Day!  Nothing says Dad like the grill.  So I have compiled a list of my favorite bbq tools and accessories.

Father’s Day Gift Guide 2014 Edition

10. Oxo Good Grips 16-Inch Locking Tongs – $12.95

  • Never underestimate a good set of tongs.  These puppies are 16 inches long.  The perfect size for grilling.  No more singeing your knuckle hair trying to flip that steak on the back part of the grill.  Oxo makes a sturdy and lockable set of tongs.

9.  Cedar Barbecue Planks – $24.99

  • Go gourmet this season with grilled cedar plank salmon.  Yeah, you see that.  Requires cedar planks.  Hmm, maybe you should get some cedar planks so that you can make cedar plank salmon.  What a great idea.  I will take 2.

8. Wide Skewers – $13.49

  • Nothing sucks more than turning skewers and having the food rotate so that even though you turned the skewer, the food never flipped.  Quick solution, wide skewers.  Great for veggies, chicken, tomatoes, scallops, etc…  Pretty much anything.  This set of 4 is 5/8ths inch wide.  Yep, almost a sword for you to skewer your meal.

7. Chimney Starter – $14.99

  • There are a ton of cheap chimney starters out there.  I have found the best deal on a Weber Chimney starter.  You may say, “Hey Rex they have chimney starters over at my big box retailer for $7.99”  Go get that one, but you will be sorry.  They are cheap and flimsy and when you have 1000 degree hot coals in your hands the last thing you want is cheap and flimsy.  Trust me.  Spend the extra $5 and get a nice sturdy one.  BTW – this exact starter retails for $19-29 at the big box stores.

6. Kettle Pizza – $145.04

  • Finally we all can make wood fired pizzas at home.  This attachment for the weber kettle turns your ordinary charcoal grill into an extraordinary wood pizza oven.  I have been using my for a couple of years now.  It is great and a ton of fun at parties.

5. Stainless Steel Seasoning Injector w/2 Stainless Needles – $16.07

  • This injector solves all of life’s mysteries.  Ok, maybe not, but it includes two needles.  One for liquid injecting and one for herb injecting.  I ran into this problem on Thanksgiving, where we wanted to inject the deep fried turkey with a mixture of herbs and spices, and then the injector holes kept clogging up.  We then had to switch to an all liquid marinade.  You wouldn’t want to be on an all liquid diet, neither would a turkey for its last meal.  Pick up this injector and surprise the turkey with a meal full of herbs and spices,  you will enjoy it too.

4. Grill Daddy Grate Brush – $23.45

  • A clean grill is a happy grill.  Brush off the big particles but leave some of the grease.  Using grill cleaners is a no-no, but so is trying to grill over the crust of barbecued chicken.  Using a heavy duty brush like this grill daddy grate brush you will clean the grates of solid material, but leave the flavor that you have so hardly worked for behind.  Added bonus, this brush has replaceable heads so that when you wear it down, you only have to buy a replacement brush head instead of buying a whole brush.  Yep, its green and it saves money.  Secondly, the two hand grips on the brush handle give you optimal force to clean the grill.

3. A super fast Thermapen– $96

  • When you are cooking a pork butt, beer can chicken or any sort of bbq it is best to know when it is done.  The best way to do that is to use a thermometer.  The Thermapen is a super fast and super accurate meat thermometer.  Getting this will take the guessing game out of barbecuing.  On a side note – it works great for roasting meats too.  Try it next year when you are cooking your turkey.

2. Custom Grill Grates – $29.95 and Up

  • Thanks to Chris over at NibbleMeThis for showing me these awesome custom grill grates.  Make grates that have the family crest or last name.  Have grates made that support your favorite team or even your favorite sport.  This could be the perfect gift of the season.  Customizable and full of character.  You could win best gift this year with this one.  Not that it is a competition, but we all know it is.

1. Weber One-Touch Gold Charcoal Kettle, Black – $149

  • You can not put a price on a great grill.  However, this charcoal grill from Weber is only $149.  It can grill, bake and smoke anything.  The gold edition has a thermometer in the lid, upgraded grates and the all important enclosed ash catcher.  You do not need to spend any more to get the best tasting grilled meats around.

Side Note – Most of the items above are available for Amazon Prime.  There is a free trial right now, basically during the trial period, all items eligible ship 2-day air for free or you can pay $3.99 for overnight shipping.

Hope this helps find the perfect gift for any Dad in your life.

-Rex

Coal Roasted Sweet Potatoes

Coal Roasted Sweet Potatoes

I love baked sweet potatoes, but they take so long to make.  Plus, you have to heat up your oven and thereby heat up your house.  Not what you are looking for when it is hot outside.  So I started to roast the sweet potatoes in coals of the grill.  You need a charcoal grill for this method, but it is worth it.  The high heat sears the outside and makes the sweet potatoes come out super sweet and tender in around 45 minutes.

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Memorial Day Onion Slice Burgers

Memorial Day Onion Slice Burgers

Onion Slice Burger

Happy Memorial Day!  A special thanks to all of the Veterans and current service members out there.  Thanks for your service to this country.  In honor of Memorial Day I wanted to create a simple and delicious burger.  Something that anyone can make.  To do this I created a burger with a slice of onion embedded in each side.  So simple that I couldn’t believe that I have never done it before.  The burger ended up being the best burger that I have ever had.  The onion flavor permeated the burger and the onion caramelized to add a sweetness that was unique.  This is a must make burger for Memorial Day!

Onion Slice Burger

Divide 1 1/3 pounds of 80/20 ground beef into four 1/3 pound patties.  Then slice a whole yellow onion into 1/8-1/4 inch slices.

Onion and Burger Meat

Then place a slice of onion down on a flat surface, add the 1/3 pound of ground beef and then top with another slice of onion.  Then push the onion down to form a patty that has the onion embedded in it.

Make the patties

I used a Burger Press to get uniform patties, but you can do this by hand.  If you are having a little trouble getting a nice flat burger without a press, place a piece of plastic wrap over the burger/onion and then place a cutting board over it.  Then press down and form the patties.

The perfect patty

Preheat your grill to medium/high heat.

Season both sides of the burger with seasoned salt.

Place on the grill

Place the burger over the heat and grill until you start to see juices bubbling up around the top piece of onion.  Then Flip.

Perfectly cooked

Grill until the burger is finished to your liking.  I would give you a specific amount of time, but it varies based on burger thickness, grill temp and desired doneness.  I like my burgers medium so I usually cook for another 4 minutes after the flip.  Once again, this varies based on the burger and grill.

The Perfect Burger

Remove and serve with your favorite toppings.

Memorial Day Onion Slice Burgers
Author: 
Recipe type: Burger
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The ultimate burger, with onion slices embedded in the patty.
Ingredients
  • 1⅓ pounds 80/20 ground beef
  • 1 large yellow onion
  • 2 tsp seasoned salt
  • 4 hamburger buns
  • desired toppings
Instructions
  1. Divide 1⅓ pounds of 80/20 ground beef into four ⅓ pound patties. Then slice a whole yellow onion into ⅛-1/4 inch slices.
  2. Then place a slice of onion down on a flat surface, add the ⅓ pound of ground beef and then top with another slice of onion. Then push the onion down to form a patty that has the onion embedded in it.
  3. Preheat your grill to medium/high heat.
  4. Season both sides of the burger with seasoned salt.
  5. Place the burger over the heat and grill until you start to see juices bubbling up around the top piece of onion. Then Flip.
  6. Grill until the burger is finished to your liking. I would give you a specific amount of time, but it varies based on burger thickness, grill temp and desired doneness. I like my burgers medium so I usually cook for another 4 minutes after the flip. Once again, this varies based on the burger and grill.
  7. Remove and serve with your favorite toppings.
Notes
I used a Burger Press to get uniform patties, but you can do this by hand. If you are having a little trouble getting a nice flat burger without a press, place a piece of plastic wrap over the burger/onion and then place a cutting board over it. Then press down and form the patties.

 

These burgers were amazing I hope that you get a chance to try them out.  Make sure to let me know what you think.

 

 

Honey Chipotle Chicken

Honey Chipotle Chicken

Honey Chipotle Glazed Chicken

I have been trying to come up with a new competition rib glaze that will add a nice sheen and flavor to my ribs.  I tried this recipe out but it was not a right fit for my rib flavor profile.  However, it was amazing and worked great as a glaze for chicken.  I grilled up some chicken skewers and slathered this sauce all over it. It was sweet with a little heat and a nice well balanced flavor.  Needless to say, there were no leftovers.  Dana and I really enjoyed it.  It will definitely become a go to chicken recipe for me.

Honey Chipotle Chicken

The first step is to add all of the ingredients minus the water and cornstarch to a saucepan.  In a small bowl mix the water and cornstarch.  Then add the cornstarch slurry to the saucepan.

Add the ingredients to a saucepan

 

Turn the burner to medium/high and bring the sauce to a boil.  Make sure to whisk as the sauce starts to boil.  Once at a boil, reduce the heat and simmer for 5 minutes.  Remove from the stove and set aside.

Add the cornstarch slurry and whisk together

Dice up the chicken into 1 inch cubes and then skewer.  Season with salt and pepper.

Skewer the chicken

Preheat your grill to medium high heat. It still is pretty dark in VA around dinner time so I had to bring out the artificial light to get the shots.  Dana peaked her head out to get a picture of me in action.

Behind the scenes

Grill the chicken for 3-4 minutes per side.

Grill the chicken

Once the chicken is almost fully cooked, start to brush on the honey chipotle sauce.  Rotate after brushing and allow the sauce to caramelize.

Slather with the sauce and allow to caramelize

After the sauce caramelizes cook until the chicken is fully cooked at 165 degrees.

Perfect Chicken

Remove and serve.

Serve on a platter

This sauce is awesome.  I think it would be a great hot wing sauce if you add a tad bit more heat.  It would also go great with shrimp.

Honey Chipotle Chicken
Author: 
Recipe type: Grilling
Cuisine: American
Serves: 4
 
A sweet and slightly spicy chicken glaze. Perfect for grilled or fried chicken. A perfect hot wing sauce.
Ingredients
Honey Chipotle Glaze
  • ¾ cup honey
  • ¼ cup ketchup
  • 1 tbs apple cider vinegar
  • 1 tbs chipotle in adobo, finely chopped or pureed
  • ½ tsp ground cumin
  • ¼ tsp Worcestershire sauce
  • ½ teaspoon salt
  • ¼ cup water
  • 1 tbs cornstarch
Grilled Chicken
  • 1 lb boneless skinless chicken breasts
Hardware
  • Saucepan
  • Bowl
  • Whisk
  • Grill Sauce Brush
  • Tongs
  • Skewers
Instructions
  1. The first step is to add the sauce ingredients to the pan. Add all of the ingredients minus the water and cornstarch. In a small bowl mix the water and cornstarch. Then add the cornstarch slurry to the saucepan.
  2. Turn the burner to medium/high and bring the sauce to a boil. Make sure to whisk as the sauce starts to boil. Once at a boil, reduce the heat and simmer for 5 minutes. Remove from the stove and set aside.
  3. Dice up the chicken into 1 inch cubes. Then skewer them. Season with salt and pepper.
  4. Preheat your grill to medium high heat.
  5. Grill the chicken for 3-4 minutes per side.
  6. Once the chicken is almost fully cooked, start to brush on the honey chipotle sauce. Rotate after brushing and allow the sauce to caramelize.
  7. After the sauce caramelizes cook until the chicken is fully cooked at 165 degrees.
  8. Remove and serve.

 

Thanksgiving Leftovers

Thanksgiving Leftovers

I love thanksgiving so much that I often cook way more than I could ever eat.  So I usually end up make a  variety of leftovers that utilize the ingredients.  Here are my favorite ideas.

Thanksgiving Potato Skins

I love potatoes and I believe that they are the perfect vessel to deliver any food.  Thanksgiving leftovers is no exception.

Thanksgiving Hand Pie

Thanksgiving Hand Pies

There is nothing like placing your favorite ingredients into a pie crust and baking it till golden brown.  These were a hit.  Just douse them in the turkey gravy.

Thanksgiving Leftover Pizza

With a biscuit crust and all of your favorite ingredients on top, you can not beat this as the ultimate leftover recipe.  I make this whenever I can.

Hopefully these will give you some ideas for your leftovers. If you have any other suggestions let me know in the comments.  I would love to hear what you do with your leftovers.

Base BBQ Sauce

Base BBQ Sauce

This is my go to bbq sauce base.  It is perfectly balanced and is the base sauce for all of my sauces.  Like a sweet and tangy sauce, add honey and a pinch of cayenne pepper to the sauce.  Like it vinegary then add 1/2 cup of apple cider vinegar.  Like it spicy add a pinch of cayenne, 2 tablespoons hot sauce and 1 tablespoon of chili powder.  If you just love a nice and well balanced sauce, eat as is.  This is why this sauce is the best sauce around.

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Soft Sugar Cookies With Light and Fluffy Frosting

Soft Sugar Cookies With Light and Fluffy Frosting

I was trolling around the internet looking for some inspiration and discovered these tasty cookies over at SavorySights.com.  They were posted by Fake Ginger and they reminded me of the super soft and delicious sugar cookies that the local Ukrop’s Bakery inside of Martin’s makes.  They were perfect.  Light and fluffy and exactly what I expected.  These cookies are almost like eating sugary air.  They are a must try.

Light and Fluffy Sugar Cookies

Soft Sugar Cookies With Light and Fluffy Frosting – from Fake Ginger via SavorySights

The Dough

In a large bowl combine the flour, baking powder and salt.  Whisk together.

Cream the butter and sugar

In the bowl of a mixer combine the butter and sugar.  Cream together on medium/high until the mixture is light and fluffy.

Add the eggs

Beat in the eggs one at a time.  Make sure to fully mix in each egg before adding the next.  Then add the vanilla and mix.

Add the flour

Turn the mixer to low and slowly add the flour mixture.  Mix until everything is incorporated.

Chill

Cover the bowl and chill in the refrigerator for an hour or more.

Time to Bake

Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.

When the dough has fully chilled, scoop out 1/4 cup portions and roll into a ball.  Then place the balls on the parchment lined baking sheets about 2-3 inches apart.  Then flatten the balls slightly to form disks.  Repeat with the remaining dough.

Portion the dough

Bake the cookies for 10-12 minutes or until they are just set.  DO NOT OVERBAKE!  The edges should be just be lightly turning brown.  You do not want the cookies to get any color.  If so they will start to harden.

Cooked

When the cookies are just set, remove them from the oven and let cool on the baking sheets for 5-10 minutes.  Then transfer them to a wire rack to fully cool.

The Frosting

While the cookies are cooling place the confectioners’ sugar to a mixing bowl.  Add the melted butter, vanilla and milk. Whisk the mixture until smooth.  If the frosting is too hard, slowly add another tsp of milk to the mixture.  Whisk and repeat until you have the desired texture.  If you want colored frosting add the desired color to the frosting now and whisk.

Frosting

Frost the cookies and add sprinkles to finish the cookies.

Frost the cookies

If the frosting starts to harden, whisk in another tsp of milk to the frosting.  This will loosen it up to all you to finish frosting the cookies.

The perfect sugar cookie

Store in an airtight container.

Soft Sugar Cookies With Light and Fluffy Frosting
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Light and fluffy sugar cookies that will sweeten even the Grinch's heart.
Ingredients
  • Cookies
  • 4½ cups all-purpose flour
  • 4½ tsp baking soda
  • ¾ tsp salt
  • 1½ cups butter (3 sticks), room temperature
  • 1½ cups sugar
  • 3 large eggs
  • 5 tsp vanilla
  • Frosting
  • 5 cups confectioners' sugar
  • ⅓ cup unsalted butter, melted
  • 1 tbs vanilla
  • 7-8 tbs milk
  • food coloring (optional)
  • sprinkles (optional)
Instructions
  1. In a large bowl combine the flour, baking powder and salt. Whisk together.
  2. In the bowl of a mixer combine the butter and sugar. Cream together on medium/high until the mixture is light and fluffy.
  3. Beat in the eggs one at a time. Make sure to fully mix in each egg before adding the next. Then add the vanilla and mix.
  4. Turn the mixer to low and slowly add the flour mixture. Mix until everything is incorporated.
  5. Cover the bowl and chill in the refrigerator for an hour or more.
  6. Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  7. When the dough has fully chilled, scoop out ¼ cup portions and roll into a ball. Then place the balls on the parchment lined baking sheets about 2-3 inches apart. Then flatten the balls slightly to form disks. Repeat with the remaining dough.
  8. Bake the cookies for 10-12 minutes or until they are just set. DO NOT OVERBAKE! The edges should be just be lightly turning brown. You do not want the cookies to get any color. If so they will start to harden.
  9. When the cookies are just set, remove them from the oven and let cool on the baking sheets for 5-10 minutes. Then transfer them to a wire rack to fully cool.
  10. While the cookies are cooling place the confectioners' sugar to a mixing bowl. Add the melted butter, vanilla and milk. Whisk the mixture until smooth. If the frosting is too hard, slowly add another tsp of milk to the mixture. Whisk and repeat until you have the desired texture. If you want colored frosting add the desired color to the frosting now and whisk.
  11. Frost the cookies and add sprinkles to finish the cookies.
Notes
If the frosting starts to harden, whisk in another tsp of milk to the frosting. This will loosen it up to all you to finish frosting the cookies.

 

These cookies are awesome! They are light and fluffy.  Plus since they are so light they just dissolve in your mouth.  The perfect cookie.